Lemon Chicken Soup with Orzo

INGREDIENTS | Servings 4

Oil Blend #1 2 tsp.
Chicken Thighs, cut into 1" chunks 2/3 lbs
Kosher Salt #1 1/3 tsp.
Black Pepper #1 1/6 tsp
Oil Blend #2 2 tsp.
Garlic, minced 2 tsp.
Onion, diced 2/3 cup
Carrots, diced 2/3 cup
Celery, diced 2/3 cup
Dried Thyme 1/3 tsp.
Chicken Base, Maggi 2.5 tsp
Water #1 3 1/3 cup
Bay Leaves 2
Water #2 2/3 cup
Orzo Pasta, uncooked 12 cup
Fresh Rosemary 1 sprig
Lemon Juice 1 1/3 Tbsp.
Fresh Parsley, chopped 1 1/3 Tbsp.
Kosher Salt #2 1/3 tsp.
Black Pepper #2 1/6 tsp.

COOKING INSTRUCTIONS

  1. Heat oil #1 in a large stockpot over medium heat.
  2. Season chicken thighs with salt #1 and pepper #1.
  3. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  4. Add oil #2 to stockpot.
  5. Add garlic, onion, carrots and celery.
  6. Cook, stirring occasionally, until tender, about 3-4 minutes.
  7. Stir in thyme until fragrant, about 1 minute.
  8. Whisk in chicken stock, bay leaves and water; bring to a boil.
  9. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes
  10. Stir in lemon juice and parsley.
  11. Season with salt #2 and pepper #2, to taste.
  12. Serve immediately.

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